BAY-CRUMBED SALMON WITH CREAMED SPINACH & WILD MUSHROOMS
Serve Tom Kerridge's salmon with creamed spinach and a light white wine and mushroom sauce for a fabulous fish course. It's also a great dish for Good Friday
Provided by Tom Kerridge
Categories Dinner, Fish Course, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Crush the bay leaves as finely as possible using a pestle and mortar, then mix with the breadcrumbs, lemon zest and some seasoning, then set aside. Put the spinach in a colander and pour over boiled water from the kettle to wilt it. Rinse under cold water to cool, then squeeze out as much of the water as possible. Bring the cream, white wine and mushrooms to the boil in a pan, then remove from the heat and set aside.
- Spread out the wilted spinach in the base of a baking dish or roasting tin that's large enough to snugly fit the salmon. Pour over the creamy mushrooms. Season to taste. Lay the salmon on top, down the middle of the dish, with the rounded-side up. Season the salmon and drizzle over the lemon juice, then scatter over the breadcrumbs so the fillet is completely covered. Will keep chilled for up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Dot the butter over the salmon and bake for 30-35 mins until the fish is just cooked through, the crumb is golden and the cream has bubbled into the spinach. Leave to rest for a few minutes, then serve the salmon and spinach straight from the dish.
Nutrition Facts : Calories 657 calories, Fat 52 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.5 milligram of sodium
CREAMY WILD MUSHROOM RAGOUT
This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal.
Provided by Chef John
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
- Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
- Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 8 g, Cholesterol 52.8 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 169.6 mg, Sugar 3.8 g
SALMON FILLETS WITH WILD MUSHROOM RAGOûT
Steps:
- Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté 2 minutes. Increase heat to medium-high. Add mushrooms; sauté until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids are syrupy and almost evaporated, about 20 minutes. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, stirring frequently.) Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.
- Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Sprinkle with salt and pepper. Broil until just cooked through, without turning, about 6 minutes. Transfer to plates. Spoon mushrooms over. Garnish with tarragon.
PACIFIC COAST SALMON AND WILD RAMPS, WITH A MOREL, CRAWFISH, AND FIDDLEHEAD FERN RAGOUT
Provided by Emeril Lagasse
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Place the potatoes in a large saucepan and cover with water by 1 inch. Add 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium-low and simmer until fork tender, about 10 minutes. Drain in a colander.
- Return the potatoes to the saucepan. Add 4 ounces (1 stick) of the butter, the cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. With the heat on medium-low, mash and stir the mixture until well blended, about 4 to 5 minutes. Adjust seasoning, to taste, and cover to keep warm.
- Bring a medium pot of salted water to a boil. Add the fiddlehead ferns and blanch until just tender, about 1 1/2 minutes. Remove with a slotted spoon and shock in an ice bath. Drain on paper towels. Add the ramps to the boiling water and blanch until just tender, about 2 minutes. Drain in a colander and shock in an ice bath. Drain on paper towels and set aside.
- Heat the olive oil and 2 tablespoons of the butter in a large saute pan over a medium-high heat. Add the morels and cook, stirring, for 3 minutes. Add the shallots and garlic. Season with the salt and pepper, and cook until the mushroom liquid has been released, about 4 minutes. Add the stock, and bring to a boil. Cook, stirring occasionally until the volume is reduced by half, about 3 minutes. Add the crawfish tails and stir well to mix. Lower the heat to medium-low, and gradually add 6 ounces (1 1/2 sticks) of butter several pieces at a time, stirring constantly to incorporate. Add the fiddlehead ferns and toss until they are heated through. Remove from the heat and cover to keep warm.
- Season the salmon on both sides with 1/4 teaspoon of salt and 1/4 teaspoon of pepper per fillet. In a large skillet or 2 smaller skillets, melt 2 tablespoons of butter over medium-high heat. Add the salmon and sear for 2 to 3 minutes per side for medium-rare. Remove from the heat.
- Melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown and some of the fat is rendered. Add the shallots and saute for 1 minute. Add the ramps, and salt and pepper to taste, and cook, stirring, until tender yet still firm, 3 to 4 minutes.
- Divide the morel ragout among 6 dinner plates. Place a dollop of mashed potatoes in the middle of the plate and top with a salmon fillet. Spoon the ramps on top of the fish and serve immediately.
MUSHROOM RAGOûT
I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling. You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis. Make this big batch and use it for lots of other dishes throughout the week.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
- Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 357 milligrams, Sugar 3 grams
SALMON FILLETS RAGOUT
I believe this recipe came from a Bon Appetit magazine. It is a nice way to make salmon with wild mushrooms. I like to serve this dish with wild rice and a green veggie.
Provided by Expat in Holland
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in skillet.
- Add garlic and onion and sautee about 3 minutes. Reduce heat to medium.
- Add mushrooms and sautee until mushrooms are tender about 8 minutes.
- Add clam juice and wine and bring to a boil.
- Continue to cook until liquid turns syrupy about 15 minutes.
- Add cream and boil for 2 minutes.
- Stir in tarragon, salt and pepper.
- Remove from stove.
- Meanwhile, place salmon on a greased baking dish in a single layer.
- Brush fillets with olive oil and lemon juice.
- Broil salmon 4 inches from heat source, for about 8 minutes. Turn salmon over and broil for another 8 minutes.
- Plate salmon. Top with mushroom ragout.
- Serve.
Nutrition Facts : Calories 610.8, Fat 32.1, SaturatedFat 11.6, Cholesterol 208.6, Sodium 357.9, Carbohydrate 9.3, Fiber 1.1, Sugar 3.3, Protein 66
SALMON SCALOPPINE
This is an lovely, elegant dish which will be much appreciated by your guests. Adapted from a Gourmet recipe.
Provided by MariaLuisa
Categories < 4 Hours
Time 2h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl soak the dried mushrooms in the Madeira for at least one hour until softened. Lift out the mushrooms; strain the soaking liquid through a fine sieve lined with a double layer of cheesecloth into a bowl and set aside. Rinse the mushrooms in water several times, lifting them out of the water each time to remove any sand. Slice and set aside.
- Holding a sharp knife at a 45-degree angle slice the salmon across the grain into 1/4-inch thick slices. Chill the slices on a platter, covered.
- In a large skillet cook the onion in 6 tablespoons of the butter, covered, over medium-low heat, stirring occasionally, until softened. Add the fresh mushrooms and cook the mixture, stirring occasionally, for 15-20 minutes or until the liquid from the mushrooms has evaporated.
- Add the tomatoes, the soaked wild mushrooms, and the soaking liquid and cook the mixture over medium heat, stirring, for 15-20 minutes, or until almost all of the liquid has evaporated.
- In a large non-stick skillet saute the salmon in batches in the remaining butter over medium-high heat for 5 seconds per side, until opaque, and transfer the slices as they are cooked to a large plate. Season the salmon with salt and pepper and tent with foil to keep warm.
- Pour off the fat from the skillet, add the wine, and reduce it to about 1 tablespoon. Add the cream and reduce to thicken. Stir in the mushroom mixture and reduce the sauce until thickened.
- Stir in 2 tablespoons of the parsley, add salt and pepper to taste, and spoon half the sauce onto a heated platter. Arrange the salmon down the center of the platter, overlapping slightly, and sprinkle it with the remaining parsley.
- Serve the remaining sauce in a heated sauceboat.
Nutrition Facts : Calories 571.9, Fat 36.5, SaturatedFat 20.3, Cholesterol 169.3, Sodium 143.4, Carbohydrate 17, Fiber 3.2, Sugar 7.4, Protein 35.4
SALMON WITH WILD MUSHROOM RAGOUT
I found this recipe in a 1993 Bon Appetit. I bought some wild mushrooms at the farmer's market, and wanted to use them with salmon I had, but you could easily do this with steak too. I would recommend any kind of mushrooms except for your average button or morels (the flavor wouldn't be good with the fish I don't think). The clam juice is not the tomato-based one - it's sort of clear, but in the same aisle.
Provided by mplsgirl
Categories Very Low Carbs
Time 33m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the 4 tbsp butter in a large skillet over med. heat. Add the shallots and saute 2 minute Increase heat to med-high. Add mushrooms and saute until beginning to brown, about 8 minute
- Add clam juice and wine. Boil until liquids are syrupy and almost evaporated, about 20 minute
- Add cream and boil until thickened, about 1 minute Mix in tarragon, season with salt and pepper.
- Preheat broiler or grill. Place salmon skin side down on rack. Brush with lemon juice, then the melted butter. Broil or grill, without turning, until just cooked through, about 7-8 minutes. Transfer to plates. Spoon mushroom mix over the top.
Nutrition Facts : Calories 552.7, Fat 25.6, SaturatedFat 10.8, Cholesterol 207.1, Sodium 370, Carbohydrate 6.7, Fiber 0.9, Sugar 1.7, Protein 66.9
PORK SCALOPPINE WITH WILD MUSHROOMS
Make and share this Pork Scaloppine With Wild Mushrooms recipe from Food.com.
Provided by Derf2440
Categories Pork
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together chicken broth, mustard, tomato paste, Worcestershire sauce and cornstarch; set aside.
- In a large nonstick frypan, melt half the margarine over medium high heat.
- Add mushrooms; cook, stirring frequently, until mushrooms are tender and golden brown, 6 to 8 minutes.
- Set aside in a bowl.
- Lightly season both sides of pork with paprika, salt and pepper.
- Melt remaining margarine in frypan over medium high heat.
- Add pork and cook, 2 to 3 minutes each side, until just a hint of pink remains inside.
- Remove from pan and set aside with mushrooms.
- Stir broth mixture then add to pan, stirring until mixture boils and thickens slightly, 30 to 60 seconds.
- Remove from heat and stir in sour cream.
- Return mushrooms and pork to frypan, turning to coat with sauce.
- Gently heat through if necessary.
- Serve immediately, sprinkled with chives.
SALMON-AND-MASHED-POTATO CROQUETTES
Crispy and golden-brown, these croquettes are the perfect snack to serve at your next holiday soirée. Tender and fluffy cooked potatoes are combined with your choice of tinned or smoked salmon and formed into cakes. The ultra-crisp exterior is provided by a coating of panko breadcrumbs.
Provided by Greg Lofts
Categories Finger Food Recipes
Time 2h40m
Yield Makes about 20
Number Of Ingredients 11
Steps:
- In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 2 teaspoons kosher salt and boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. Drain; let potatoes cool 5 minutes, then press through a ricer or colander and stir until smooth (or mash until smooth). Transfer to a large bowl; let cool completely.
- Stir egg yolks, scallions, lemon zest and juice, flour, 2 teaspoons kosher salt, and 1/4 teaspoon pepper into mashed potatoes. Fold in salmon. Form mixture into golf-ball-size rounds, then flatten into 1/2-inch-thick disks. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
- Whisk whole eggs in a shallow bowl and season with kosher salt and pepper. Place panko in another shallow bowl and season. Pour a scant 1/2 inch oil into a medium heavy-bottomed skillet, such as cast iron. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, dip croquettes in egg, allowing excess to drip back into bowl, then coat in panko, pressing to adhere.
- Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.
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